Produced in Zenato's Costalunga Estate, in the Classical area of Valpolicella, a land full of tradition and well known for its wine and food culture, after a careful manual selection, the Corvina, Rondinella and Oseleta grapes are left to rest in small boxes and then gently pressed to create a wine of undoubted quality with great complexity that gets better with age. After the harvest, the grapes are carefully selected, and the healthiest ripest fruit is placed in cases in a well-ventilated room to raisin for 3-4 months. After this period the grapes are pressed, left on the skins for 15-20 days at the temperature of 23�-25�C, and fermented till becoming the delicious wine that Amarone is. The wine is aged in oak barrels for 36 months.
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